• Food Science and Preservation
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• v.7 no.2
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• pp.133-138
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• 2000

The research was conducted to measure the effect of temperature on respiratory and quality characteristics of 'Tsugaru' apple(Malus domestica Borkh) during storage at 4$^{\circ}$C, 10$^{\circ}$C and 20$^{\circ}$C. Respiration rate of the apple just after harvest was 7.57 mL CO$_2$/kg/h at 20$^{\circ}$C. It was decreased rapidly and was 2.86 mL CO$_2$/kg/h after storage for 45 days at 20$^{\circ}$C. The apples showed the highest ethylene production rate at 10$^{\circ}$C and 20$^{\circ}$C after 14 days, and at 4$^{\circ}$C after 28 days during storage. Weight of the apple was reduced by 2.9% after 120 days at 4$^{\circ}$C and by 6.1% after 45 days at 20$^{\circ}$C. Color difference of peel and pH increased with the temperatures but titratable acidity and flesh firmness showed the reverse trends during storage. According to the subjective quality test, it could be suggested that the shelf-life of the apple is 86 days at 4$^{\circ}$C, 65 days at 10$^{\circ}$C and 37 days at 20$^{\circ}$C, respectively.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.662-668
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• 2005

To investigate the quality retention method of salted and semi-dried mackerel fillets, pH, volatile basic nitrogen (VBN), trimethylamine (TMA) and total bacterial counts in the fillets that were UV treated for 1, 3, and 4 hr were periodically measured during 48 days of refrigerated storage. The moisture, crude protein, crude lipid, and ash contents were 45.46 %, 18.87 %, 33.75 %, and 2.99 %, respectively. The freshness as determined by pH measurement could be maintained up to 25 days for the control and 31 days for the UV-treated fillets. VBN contents were continually increased over the storage time. The control reached the initial putrid level after 21 days while the UV-treated fillets after $25{\sim}31$ days. A similar tendency was shown for the changes of trimethylamine TMA contents, although the period differed slightly and the increase of the UV treatment time could decrease the TMA contents. The changes on the total bacterial counts of the fillets were maintained under 105 CFU/g during 48days. Especially, due to the effective decrease of the microorganism count by UV treatment at the beginning of the storage, UV -treated fillets showed lower bacterial counts than control over the whole period. E. coli. and Listeria were not detected in any fillets. Combining the above data and the sensory changes, the storage period of the fillets could be prolonged from 15 days at present to 30 days by UV treatments.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.225-229
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• 2001

This experiment was carried out to investigate the effects of storage temperature and time on hatch-ability of the commercial Ross broiler breeder eggs. In Trial 1,720 eggs collected in the morning were allotted to four storage time treatments (3, 5, 7 and 9 days), with three replicates per treatment. The storage temperature was fixed at $4^{\circ}C$. In Trials 2 and 3, similar protocol was used as in Trial 1 except that the storage temperature was fixed at $17^{\circ}C$ and $28^{\circ}C$respectively. In Trial 1, hatchability was significantly (P<0.05) reduced when the eggs were stored more than 3 days. In Trial 2, no significant difference was found among all treatments, indicating that, at 17$^{\circ}C$ storage temperature, the eggs could be stored up to 9 days without reducing hatchability. In Trial 3, however, hatchability of eggs stored for 9 days was significantly reduced compared to the other treatments. In conclusion, we found out that optimum hatchability can be achieved with a storage temperature of $17^{\circ}C$ for Ross broiler eggs stored for up to 9 days.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.428-432
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• 2009

40 goat kid ribcages were held for 7 days in storage conditions ($4^{\circ}C$) and used to determine the effects of three different packaging methods (atmospheric air, vacuum and modified atmosphere package (MAP) 10:70:20 mixture of $N_2:O_2:CO_2$) on meat quality of the chops. L* was affected by the packaging method being lighter than MAP chops. The coordinate a* significantly increased during storage time. For MAP-packed chops and those kept in atmospheric air, b* increased markedly during storage time whereas it remained unaffected throughout storage when in vacuum packages. Final pH values ranged from 5.6 to 5.8 and no effects were found for either storage time or packaging method. WHC means were lowest for the three packaging methods on day 7 of storage and highest on day 1. Storage time increased water loss in vacuum treatments. Trained panel colour acceptability was lower at 3, 5 and 7 days than on day 1 of storage for atmospheric air treatment and vacuum packaging, while for the MAP treatment average values on days 5 and 7 were lower than those observed on days 1 or 3. Trained panel odour was lower for atmospheric air and vacuum packages at 3, 5, and 7 days storage than at 1 day, while no differences were found in trained panel odour acceptability for MAP packages. With reference to consumers, the MAP proposed in the present study is the chosen method for storing goat meat, rather than vacuum or atmospheric air packaging.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.223-228
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• 1999

The storage effects of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by humidity control during storage; 90% relative humidity (RH) and 85% RH at $3^{circ}C$, and room temperature were investigated. After 98 days' storage, weight losses were 3.40% for 90% RH, 6.92% for 85% RH, and 11.87% for room temperature storage. Decay ratio was increased rapidly from 3.87% on 98 days' to 48.75% on 126 days' storage for 90% RH. Soluble solids and flesh ratio were declined gradually, but the differences were not significantly. Firmness of fruits was continuously reduced during storage, especially on room temperature storage by the softening of the fruits. Acid content and vitamin C were gradually reduced during storage. Coloration was continuously progressed on room temperature, compared to cold storage. In order to keep freshness of the fruits, optimum storage period of early variety of Satuma mandarin was regarded for 100 days at $3^{circ}C$, 85% RH on the basis of sensory evaluation and chemical compositions.

• Horticultural Science & Technology
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• v.34 no.5
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• pp.746-754
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• 2016

This study was conducted to assess the effect of ethylene producing tablet (patent no.10-1574011) and treatment period on quality and storability of banana (AAA - Cavendish group) fruit imported into Korea from the Philippines. Three and five days of treatment periods, and different concentrations of ethylene tablet (50 ppmv, 100 ppmv) and control (standard ethylene gas treatment at a concentration of 100 ppmv) were used for the study. Slightly higher respiration rate was observed in banana fruits treated with 50 ppmv in both 3 and 5 days after treatments as compared to the control. Better storability was observed with banana fruits treated with 50 ppmv and 100 ppmv as compared to the control. All the treatments were shown a decrease in firmness as the storage days proceeded. The highest firmness was recorded from 50 ppmv on the initial day of storage while the lowest was recorded from 100 ppmv on 9 day storage. It was observed that banana fruits could be stored for up to 12 days without losing their color quality in all treatments except for the control. However, the quality of fruits at the control rapidly decreased (lost marketability) after 9 days of storage. Banana fruits treated with ethylene tablet with 100 ppmv for 5 days recorded the highest soluble solids content (SSC) at the beginning of storage period which was similar with the control. However, banana fruits treated with ethylene tablet with 100 ppmv for 3 days showed better storability than the control. On the other hand, ethylene tablet with 50 ppmv for 5 days of treatment has extended banana shelf life without affecting peel color, firmness and SSC content. Hence, these results indicate that banana fruits treated with ethylene tablet with 100 ppmv for 3 days or /and 50 ppmv for 5 days are an optimum for ripening of banana to be used for market and ultimate consumption.

• Proceedings of the Ginseng society Conference
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• 1984.09a
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• pp.49-55
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• 1984

Dormant one-year-old ginseng roots were subjected to a range of stratification temperatures and time to define effective limits to these parameters and to quantify their effect on terminating dormancy. Effective storage temperatures tested ranged from $0^{\circ}C\;to\;9^{\circ}C.$ A low percentage of roots produced tops with as few as 30 days in stratification; however, 75 to 90 days were required for 100 percent emergence. Days to emergence, after planting, decreased with increased days in storage thru the maximum storage time of 120 days. The number of days of dormancy was relatively constant, near 126.5 days, over the range of effective temperatures and acceptable storage times. The minimum period of dormancy was associated with 75 days in storage at $3^{\circ}C.$ Root growth rate, after emergence, was greatest following 105 days of stratification. The frequency distribution of emergence with days in stratification suggests the potential of selecting for strains of ginseng with low chilling needs for satisfying dormancy requirements.

• Korean Journal of Agricultural Science
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• v.49 no.2
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• pp.341-355
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• 2022

This research was to examine the differences in post-harvest quality of melons depending on the harvest time after fruit setting. Musk melon cultivar 'K3' plants were grown in glass house conditions with a hydroponic system, and the fruits were harvested at 50, 60, and 70 days after fruit setting. The post-harvest characteristics of melons stored at 7℃ were measured over 32 days. The harvested fruits at 50, 60, 70 days after fruit setting did not differ significantly in weight, height, or size. Solid sugar content was highest in the fruits harvested at 70 days after fruit setting, but firmness, L* value, and respiration rate were highest in the fruits harvested at 50 days after fruit setting. When the harvested melons were stored at 7℃, 'K3' melons responded differently according to the harvest days after fruit setting. The major changes during storage of 'K3' melons can be summarized as follows: Firmness, respiration, moisture content, and general appearance index during storage were highest in the melons harvested at 50 days after fruit setting, but soluble solid content, fresh weight loss, and sensory evaluation were high in the melons harvested at 60 and 70 days after one. During storage at 7℃, there were no significant differences in the appearance of 'K3' melons harvested at different periods after fruit setting, but difference in soluble solid content and taste were noted. It is recommended that the fruit of 'K3' melon plants be harvested about 60 days after fruiting to provide consumers with the highest quality for taste and for storage.

• Food Science and Preservation
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• v.6 no.1
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• pp.11-15
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• 1999

Grapes (large seed strains)were treated with fumigation using SO\ulcorner and seal-packaged by PE film, then storage at 0$^{\circ}C$ at 90$^{\circ}C$ RH for the test of storage life. The fruits weight loss and abnormal fruits increased with storage. The abnormal fruits were rapidly produced after 80 days, however, these rates of Rubel muscat and Shingyoku were only 8.0 and 8.3%, respectively. After 90 days, the rate of Rubel muscat was 19.1%, resulting in the least rate. Moisture content of Kaiji and Honey black slightly increased and that of other grapes decreased. Soluble solids content and acidity decreased except Shingyoku and Honey black, however, sugar/acid ratio increased with these strains. The external appearances were depressed with storage but sensory test value of Shingyoku, Honey black, Rubel muscat were ranged from 7 to 9, showing good evaluation. The hardness of Honey black after 90 days resulted in the highest value 0.51 and that of Izunishiki and Kaiji were 0.23-0.25, showing the least value.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.